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Arugula Salad with Parmesan Chicken

April 20, 2011

Having been accused of hyperbole in the past, I have searched my heart and am confident that this statement is true: This was the best dinner I’ve ever made.  I made it so quickly and with so little mess that Carl, Dan, and I were just shocked at how well it turned out, the three of us practically licking our plates. I got this recipe, among others, from my parent’s neighbor and good friend Beth James.  Here it is, so easy I’m filing it under Five-or-Less.


Chicken Breasts

Grated Parmesan Cheese



Seasoning salt (or a dash of garlic salt)

Olive Oil

Lemon Juice

Fresh thyme

Arugula or other lettuce


1. Place equal parts Parmesan cheese, panko, and flour in a Ziploc bag with a generous sprinkle of seasoning salt.

2. Pound chicken breasts flat.

3. Dip chicken in milk and shake in the bag to coat.

Saute in a non stick skillet with a few Tb of olive oil.  Brown well on both sides.  (Do not cook too fast or the crust will burn and fall off.) Remove when golden brown.  If the chicken breast is not quite done, finish baking in the oven at 350 for about 10 minutes.

Meanwhile, mix olive oil and lemon juice (3 parts oil to 1 part juice) in a jar.  Add a few Tb fresh thyme.  Make enough for several Tb per person.

Serve the chicken breast next to the salad and generously drizzle both with the olive oil mixture.

2 Comments leave one →
  1. Emily Baker permalink
    April 20, 2011 6:53 pm

    Lucy, that sounds (and looks!) delicious! Can’t wait to try it! Stay warm……

  2. Beth James permalink
    April 23, 2011 1:24 am

    Awww….thanks, Lucy…glad y’all liked it. Beth

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